Scottish Plant-Based Egg in a Cup with Mixed Microgreens
Recipe & Content by: Kirsty Grant
When I was little, my mum used to make us egg in a cup as a special Sunday treat. I loved the hot peppery egg, the salty goodness, and the way it made me feel like my tummy was wrapped up in a warm hug. This Plant-based egg in a cup gives me that same wholesome feeling, but with added goodness. I wish I had known about tofu as a child, because tofu as a substitute for egg is as good as it gets. In fact, in my opinion, it is better. With a pinch of this and a touch of that, my hug in a mug is transformed into a feast. Adding microgreens at the last minute keeps them fresh and makes sure all the essential nutrients are intact. I served mine with a bagel on the side, but buttery toast and milky tea will also hit the spot.
Servings:
2
Prep time:
5 minutes
Cook time:
15 minutes
Plant count:
8
Ingredients
200g firm tofu
1 tbsp extra virgin olive oil
Half tsp turmeric
Half tsp onion powder
Half tsp black salt
Half tsp smoked paprika
Half tsp salt
Half tsp black pepper
2 tbsp nutritional yeast
1 Tbsp butter
Quarter cup microgreens
Directions
Break the tofu into small, mashed-up pieces and add to a nonstick pan with oil
Add the spices, salt, and pepper
Cook on a medium heat for 15 minutes, stirring regularly
Add the butter and stir until melted through
And the microgreens at the last minute and stir through.
